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Chayote Relleno

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Recipe

In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 each chayotes
(about 6 ounces each)
*
½ cup almonds
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½ cup sugar
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3 large eggs
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1 tablespoon brandy
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1 teaspoon vanilla extract
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2 tablespoons milk
or cream
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1 pinch nutmeg
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1 ½ cups sponge cake
or pound cake, crumbled into fine crumbs
*
2 tablespoons crumb crust
or pound cake, for topping (see note)
*
½ cup raisins, seedless
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3 tablespoons almonds
slivered
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1 cup cream
softly whipped, barely sweetened
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Ingredients

Amount Measure Ingredient Features
3 each chayotes
(about 6 ounces each)
*
118 ml almonds
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118 ml sugar
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3 large eggs
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15 ml brandy
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5 ml vanilla extract
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3E+1 ml milk
or cream
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1 pinch nutmeg
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355 ml sponge cake
or pound cake, crumbled into fine crumbs
*
3E+1 ml crumb crust
or pound cake, for topping (see note)
*
118 ml raisins, seedless
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45 ml almonds
slivered
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237 ml cream
softly whipped, barely sweetened
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Directions

I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert.

They are absolutely delicious and something you might have been served in one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender.

Do not overcook--you don't want the shells to collapse when you scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine.

Preheat oven to 375℉ (190℃).

When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a ½-inch-thick shell.

Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree.

Add the brandy, vanilla and milk or cream.

Blend.

Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1½ cups left over) and place them in a greased baking dish .

Sprinkle slivered almonds and reserved cake crumbs over the tops.

Bake stuffed shells for 30 minutes.

Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people.

(The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 24344% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 55mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 1%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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